These keto pumpkin cheesecake bites are the perfect low-carb, low-glycemic holiday treat! They're bite-sized pumpkin cheesecakes, packed with pumpkin and spice and topped with sugar-free whipped cream for decadent bites of fall flavor.
After testing a couple of different baking methods, I’ve found that the best way to get mini cheesecakes with perfect, clean edges is to bake them in a silicone muffin pan.
Freeze them after they’ve cooled, then carefully pop them out with ease and let them defrost. If you don’t have a silicone pan, you can always use silicone baking cups (next best thing) or parchment paper muffin cups instead.
mini keto pumpkin cheesecakes
Have you ever had traditional pumpkin cheesecake? It basically tastes like a pumpkin spice latte but in delicious creamy cheesecake dessert form.
The only bummer about this sweet treat is the added sugar and carbs. But these mini pumpkin cheesecakes are a great option for enjoying a delicious keto dessert that's low glycemic and won't spike your blood sugar.
Now, this may be a keto cheesecake, but we still have high cheesecake standards.
Each bite boasts a creamy texture and sweet flavor, with a good amount of pumpkin spice to really bring out the festive vibes.
My entire family enjoyed these-including my kids and my two-year-old niece- and no one could even tell they were gluten-free AND sugar-free pumpkin cheesecakes.
Whether you're following a gluten-free, low-carb, or keto diet... or you just love a good pumpkin spice dessert, these easy keto pumpkin cheesecake bites were meant to be devoured by everyone at the table, no matter what they can or can't eat (I'm even including a dairy-free option in the recipe notes.)
So make a batch of low-carb pumpkin cheesecakes for your next holiday gathering for a sweet treat that'll give everyone a little taste of fall without the added sugar and carbs.
(For more pumpkin cheesecake delights, try my Pumpkin Basque Cheesecake and Keto Pumpkin Cheesecake Bars! You also can't go wrong with a classic Sugar-free Pumpkin Pie.)
why this recipe works
These pumpkin pie cheesecake bites wouldn't be what they are without my tried and true sugar-free sweeteners.
I really like Lakanto’s golden monk fruit sweetener with allulose, as it contains no erythritol and dissolves wonderfully in the filling and crust.
It doesn’t have a cooling aftertaste either, which can really throw off a dessert. But that's just me- you're always welcome to use your own favorite 1:1 sugar substitute.
Another perk of this recipe is using a silicone muffin pan or silicone baking cups. They're completely non-stick, so your crust will come out perfect every time.
Just freeze your cheesecake bites and pop them out before thawing and serving. It's a total game changer. No paper muffin cups required, and you don't have to worry about the the crust crumbling as you try to carefully remove each cheesecake.
My keto pumpkin cheesecake bites are:
- A great dessert option for a gluten-free, low-carb, or keto diet (or for anyone looking for blood sugar friendly treats).
- Decadent yet health-conscious! The creamy filling paired with the warm spices and buttery crust is a match made in heaven.
- Great for parties and gatherings, as they are easily shareable and can be made ahead of time.
- A delicious way to enjoy pumpkin season without all the added sugar and carbs.
ingredients for low carb pumpkin cheesecake bites
Here's a look at what you'll need to make them. While the recipe doesn't call for a water bath or a springform pan, I do recommend investing in two silicone muffin pans (or use silicone baking cups!).
- Keto flour. I use a combination of superfine almond flour and coconut flour for this recipe. The almond flour provides a nutty, buttery flavor, while the coconut flour helps absorb moisture and create a flaky crust.
- Granulated golden monk fruit sweetener with allulose. My go-to! It's a natural, zero-calorie sweetener that measures and tastes just like sugar.
- Coconut oil or butter. Use refined coconut oil for a neutral flavor or grass-fed butter which adds a richer, buttery taste to the crust.
- Full-fat cream cheese. This is the base for our creamy filling. Make sure to let it soften at room temperature before using.
- Pumpkin puree. The main ingredient in these cheesecake bites is pure pumpkin puree, which adds a rich, warm flavor and creamy texture.
- Pumpkin pie spice. This blend of cinnamon, ginger, nutmeg, and allspice adds a quintessential fall flavor to the recipe.
- Eggs. These help bind the filling together and create a smooth, silky texture.
a crust shortcut
Pie crusts can be time-consuming to make from scratch, especially when you're busy preparing for a party or gathering.
For a crust shortcut, use 1-½ cups Real Phat Foods sweet crumbs or finely-crushed Cinnamon Almond Flour crackers mixed with 3 tablespoons melted butter. Press into the bottom of your muffin pan before making the filling.
how to make keto pumpkin cheesecake bites
Ready to make the ultimate keto pumpkin treat? Follow these easy steps, but be sure to check out the printable recipe card at the bottom of the page.
Prep: Preheat the oven to 300°F. Grease two silicone muffin pans with avocado oil spray or a little bit of avocado oil, butter, or coconut oil. If you don’t have silicone muffin pans, you can line two standard muffin tins with parchment paper cups.
Add the dry ingredients to a medium mixing bowl. Mix, then add in the melted butter and vanilla extract. Whisk well until a crumbly mixture forms. Spoon 1-½ to 2 tablespoons of the mixture into the bottom of the muffin cups, then use a small spoon or your fingers to pack it down to form a crust about ¼-inch thick.
Add the cream cheese to the bowl of a stand mixer. Mix for 1 minute, then add the monkfruit sweetener and beat on high speed for 3-4 minutes. Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Beat on high for 1 minute.
Add the eggs, one at a time, mixing at medium speed for about 30 seconds after each egg is added. Scrape down the sides of the bowl, then mix on medium speed for another 30 seconds.
Spoon the pumpkin cheesecake mixture into the muffin cups, filling them ¾ of the way full. Bake at 300°F for 15-19 minutes. They should barely jiggle when done baking.
Let them cool completely. Then freeze them for 4 hours, preferably overnight. To defrost, gently press each cheesecake bite out of the silicone cup, then set on a serving tray. Top with sugar-free whipped cream and a sprinkle of cinnamon before serving.
tips for best results
- Muffin cups work okay, but I’ve found that a silicone baking pan will give you amazing results. When frozen, the cheesecakes pop out easily, the edges are clean, and the crust won’t crumble. If you don’t have a silicone pan, you can line a standard muffin tin with parchment paper cups. After the cheesecakes have frozen, carefully peel away the paper cups and set each cheesecake on a serving platter to defrost.
- Make sure to use room-temperature ingredients to prevent any cream cheese lumps.
- You can pipe sugar-free whipped cream on top of these or simply spoon a little bit on top, then sprinkle it with cinnamon or nutmeg.
storage
Store in the refrigerator in an airtight container for up to five days.
Freezer-Friendly: Freeze in an airtight container for up to three months. These are best enjoyed frozen, so take them out of the freezer right before serving.
you might also love...
- This keto coffee cheesecake is a dream come true. It combines two of my favorite things, and you won't even notice that it's low-carb, gluten-free, and sugar-free. The bold coffee taste and chocolate almond flour crust make this the perfect dessert for coffee aficionados!
- You haven't had anything like this keto Basque cheesecake before. It's light and creamy with a custard and caramel taste, crustless, and best served at room temperature. Plus, the top gets perfectly burnt and blistered from being cooked at a high temp for a truly unique and delicious treat.
- This keto cheesecake recipe tastes just as good, if not better, than the classic version and is loved by everyone who tries it. The filling is creamy and smooth, perfectly paired with a buttery crust. And if you top it off with a refined sugar-free strawberry sauce (which you definitely should), it's even more delicious!
- Made with ricotta, lemon, and a coconut-almond crust, these keto lemon ricotta cheesecake bars are a tasty, low-carb alternative to traditional cheesecakes. Add a sugar-free berry sauce for a fruity twist, or enjoy them as is for a creamy and indulgent treat.
Keto Pumpkin Cheesecake Bites (Gluten Free, Low Carb)
These keto pumpkin cheesecake bites are creamy, decadent, and packed with pumpkin spice! Perfect for parties or holiday gatherings, each little bite has a gluten-free and grain-free almond flour crust, and a fluffy whipped cream topping.
Ingredients
Crust
- 1 cup super fine almond flour
- 3 tablespoons coconut flour
- ¼ teaspoon ground cinnamon
- ¼ cup granulated golden monkfruit sweetener with allulose
- Pinch of salt
- ¼ cup melted butter or coconut oil
- ½ teaspoon vanilla extract
Pumpkin cheesecake filling
- 16 ounces (2 blocks) full-fat cream cheese, at room temperature
- ½ cup + 3 tablespoons granulated golden monkfruit sweetener with allulose
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ⅛ teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1 batch sugar-free whipped cream, for serving (optional)
Instructions
- Preheat the oven to 300°F. Grease two silicone muffin pans with avocado oil spray or a little bit of avocado oil, butter, or coconut oil. If you don’t have silicone muffin pans, you can line two standard muffin tins with parchment paper cups.
- Make the crust: Add the almond flour, coconut flour, cinnamon, ¼ cup monkfruit sweetener, and salt to a medium mixing bowl. Whisk the dry ingredients together, then add in the melted butter and vanilla extract. Whisk well until a crumbly mixture forms. Spoon 1-½ to 2 tablespoons of the mixture into the bottom of the muffin cups, then use a small spoon or your fingers to pack it down to form a crust about ¼-inch thick. Set aside.
- Make the pumpkin cheesecake filling: Add the cream cheese to the bowl of a stand mixer (or use a large mixing bowl with a handheld electric mixer). Mix the cream cheese for 1 minute, then add the monkfruit sweetener and beat on high speed for 3-4 minutes, scraping down the sides of the bowl with a rubber spatula halfway through.
- Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Beat on high for 1 minute. Scrape down the sides of the bowl with a rubber spatula, then beat on high for another 30 seconds.
- Add the eggs, one at a time, mixing on medium speed for about 30 seconds after each egg is added. Scrape down the sides of the bowl, then mix on medium speed for another 30 seconds.
- Bake: Carefully spoon the pumpkin cheesecake mixture into the muffin cups, filling them ¾ of the way full. If you have leftover, you can add a little bit more to each of the cups. Transfer both of the pans to the center rack of the oven and bake at 300°F for 15-19 minutes. They should barely jiggle when done baking, and shouldn’t form any cracks on top.
- Cool and freeze: Remove from the oven and let the cheesecakes cool completely in the pans. When cooled to room temperature, transfer the pans to the freezer for at least 4 hours.
- Defrost: Gently remove each of the cheesecake bites from the silicone pan by pushing the muffin cup base upward until the frozen cheesecake pops out. Set each one on a serving platter and defrost in the fridge for at least 1-2 hours. Top with about 1-½ tablespoons of sugar-free whipped cream to serve.
Notes
- For a crust shortcut, use 1-½ cups Real Phat Foods sweet crumbs or finely-crushed Cinnamon Almond Flour crackers, mixed with 3 tablespoons melted butter.
- If you don’t have a silicone pan, you can line a standard muffin tin with parchment paper cups. After the cheesecakes have frozen, carefully peel away the paper cups and set each cheesecake on a serving platter to defrost.
- I really like Lakanto’s golden monkfruit sweetener with allulose, as it contains no erythritol and dissolves wonderfully in the filling and crust. It doesn’t have a cooling after taste either.
- Make sure to use room temperature ingredients to prevent any cream cheese lumps.
- For a dairy-free version: swap in a dairy-free or vegan cream cheese substitute. Make sure you're using a block cream cheese and not a tub-style cream cheese (they're often whipped and contain more air).
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 162Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 120mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!